Traditionally, Americans serve cheese at the start of a meal, the French before dessert, and the English as the grand finale. I took a European approach to this decadent cheese board
(above) I created for the fall issue
of Martha Stewart Weddings—using it as a dessert rather than as an appetizer
. I wanted to create a fabulously stylish setting that readers may not have seen, and loved the idea of using round raw wood pedestals to be used as multi-layered cheese platters. We then worked layering textures and richness into the concept, thinking of what you would pair with cheese to bring out flavors, such as honeycombs, whole pomegranates, orange sections that are sweet with the creamy cheeses. Check out the whole feature HERE
or by clicking the image above.